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Wow everyone with these beautiful phyllo appetizers shaped into adorable roses. Not only are they elegant, but they are delicious too, with their crispy, flaky exterior and creamy filling.
This showstopping appetizer features round discs of phyllo pastry topped with sweet fig jam, creamy feta, and fresh herby thyme.
Bake the parcels in the oven till they are golden. The sweet jam will seep to the base of the roses and caramelize in the best way! Yum!
Enjoy the roses hot from the oven, or let them cool. Either way, they are perfect for a dinner party, but equally tasty for lunch or dinner served with a green salad and a generous hot honey drizzle.
For the best phyllo appetizers, you have to try my Phyllo Feta Fries. They are so easy, look impressive, and are always a hit!
Phyllo Appetizers Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
• Feta: Get your hands on a good quality block of feta for the best results.
• Phyllo sheets: It’s easiest to work with room temperature phyllo pastry.
• Fresh thyme: Fresh thyme adds a herby finish to the final dish.
• Fig jam: I used a green fig marmalade from Wilkin & Sons, but you can use any jam you like. Strawberry or tomato jam – even hot honey would all be delicious options.
• Melted butter: I love using salted butter to add flavor and balance, but you can use unsalted butter or olive oil, too.
How to Make Phyllo Appetizers
1. Preheat the oven to 180°C / 350°F.
2. Cut round discs of phyllo with the cookie cutter.
3. Brush melted butter on both sides of the discs.
4. Arrange the discs side by side, so they overlap.
5. Spread with jam and top with crumbled feta.
6. Sprinkle with fresh thyme.
7. Roll into a tight rose.
8. Bake in a buttered muffin tin for 12-15 minutes until golden and crispy.
9. Serve.
Tips for Success
• Keep the remaining phyllo dough sheets covered with a clean and slightly damp kitchen towel while you work, so they don’t dry out and flake.
• Don’t skip on the butter! Phyllo can be fragile, but lathering the front and back of the phyllo discs in melted butter before adding the feta and jam will prevent the pastry from drying out.
Possible Variations
• Swap the cheese: Replace the feta with thin slices of Brie, or a creamy goat cheese for a different taste.
• Add crushed pistachios, pecans, or sesame seeds: Sprinkle chopped nuts or seeds on top of the feta and jam for extra crunch.
• Replace the jam: Use tomato chutney, pesto, olive tapenade, chili jam, or omit.
• Use puff pastry: Swap phyllo for puff pastry for a light, flaky texture.
FAQ
Yes, you can make these appetizers in advance and store them in an airtight container in the fridge.
You can swap the regular muffin tin for a mini-sized one and use six discs instead of eight for a smaller version. Do watch the bake time, as they will need slightly less time in the oven.
Serve them at your next dinner party, top them onto a crunchy green salad, or make one large rose for a beautiful starter everyone can share.
A glass or a small bowl will work the same. Simply trace around the edge with a sharp knife.
Cut the odd-shaped bits of pastry into strips, butter them on both sides, sprinkle with sea salt, and bake them on a lined tray in a 180°C / 350°F hot oven until golden and crispy. Use as croutons for your next salad.
Other Feta Appetizers
Phyllo Appetizers
Equipment
- round cookie cutter
- muffin tin
Ingredients
- 150 grams feta
- 4 phyllo sheets, large, rectangular
- 1 teaspoon fresh thyme
- 4 tablespoons fig jam
- 25 grams butter, melted
- 2 tablespoons honey, or hot honey
Instructions
- Preheat the oven to 180°C/ 350 °F.
- Brush the inside of the muffin tin with melted butter.
- Fold the rectangular phyllo sheets into thirds.
- Place the round cookie cutter on top of the folded strips of phyllo.
- Trace around the cookie cutter with a sharp knife to make the round discs (you’ll need eight discs for each appetizer).
- Brush the phyllo discs on both sides with melted butter.
- Arrange the discs next to each other in one long line, so they overlap.
- Spoon a small tablespoon of fig jam onto the middle of the slices.
- Top with crumbled feta.
- Sprinkle fresh thyme on top.
- Fold the discs in half and roll them into a rose.
- Repeat with the remaining discs.
- Place the phyllo roses into the muffin tin.
- Bake for about 12-15 minutes until golden and crispy.
- Lift carefully with a fork.
- Place the roses on a serving platter, drizzle with hot honey, and serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
